Has anyone tried Calamari? A lot of restaurants serve it.
Deep fried squid.. orgasmic.
Deep fried calamari tastes just like anything else deep fried. I once had this fresh calamari at one of the wharfs at Monterey Bay and the made like sort of like a pasta salad but instead of the pasta it was was calamari. Oof!
The only thing I've really done for that and for my creme brulee, is take some raspberries, blackberries and chopped strawberries and mix them with a little sugar and Grand Marnier. But not for too long for the sugar and alcohol to break down the berries. Then top the pudding with that.
The key is the bread you use. I always use day old Danish. It sounds gross, but it works. Chop your bread as usual, for the sauce take heavy cream and put it in a pot and bring to a simmer, be careful not to boil it. Take a bunch of chocolate shavings and stir them in to melt them. Pour your amaretto or whiskey into that mix. Make sure you're tasteing it for the right consistency. Pour that into the bread and mix together saving some. Fill your pots with the mixture and pour a bit more of the sauce into the pots, otherwise the pudding will dry out. Bake in a water bath at 350 for 20 minutes. Check it frequently to ensure the pudding isn't drying out. Remember the sauce should have a slight flavor that you're going for or it will be to overpowering.
Hmm, as for the custard itself, I felt pretty about about what I was doing, but this sounds amazing. What if I continue to use my own custard recipe though? I was wondering on recipes for sauces as a garnish, not necessarily for mixing the bread in. And Danish, huh? I've just been using dried out rolls and stuff, but I will certainly give that a try. Thanks!
Nektu, can you give me some recommendations on improving my bread pudding. Particularly I'm looking to make a really good sauce for it. Something either irish creme or amaretto flavored. Any help would be appreciated.